Make the most out of your lemons this season.

Lemon juice extends the shelf life of any cut vegetable or fruit. Sprinkling lemon juice on the exposed parts inhibits the growth of bacteria and slows down oxygen molecules in interacting with the surface food molecules. The chemical reaction and slowed oxidation help retain more nutrients and keep the food from browning.

Like and follow us on Facebook, Twitter, and Instagram (@atiinteractive) for more tips on food and nutrition.

(By: Ashlee Canilang, ATI-ISD)